Salmon with White Beans and Tomatoes

You're just one skillet and 25 minutes away from putting this heart-healthy dish on the table for tonight's dinner.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4


tablespoons olive oil
salmon fillet (3/4 lb), cut into 4 serving pieces
Salt and pepper
cup chopped red onion
can (15 oz) Progresso™ cannellini beans, drained, rinsed
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
cup pitted kalamata olives, cut in half

  • 1 In 12-inch skillet, heat oil over medium heat. Sprinkle salmon with salt and pepper. Place salmon, skin side up, in skillet. Cook 2 to 3 minutes until golden brown; turn. Sprinkle onion around salmon. Cook 2 to 3 minutes, stirring occasionally, until onion is softened.
  • 2 Add beans, tomatoes and olives to skillet. Cover; cook 5 to 10 minutes until thoroughly heated and salmon flakes easily with fork.
  • 3 To serve, divide bean mixture among 4 plates; top each with 1 salmon piece. Squeeze lemon over each serving.

Expert Tips

Try cod in this recipe instead of salmon for an alternative.

Serve rustic bread or hot cooked rice on the side.